French toast tower with strawberry cream cheese honey and mint

Method:

1. For the French toast: Whisk together the spices, sugar, eggs, milk, and vanilla extract in a shallow bowl.

2. Melt 1 tbsp butter in a large non-stick frying pan set over a medium heat.

3. Dip two slices of the brioche into the egg mixture, turning them to coat.

4. Fry in the butter until golden-brown underneath, about 2-3 minutes. Flip and cook for a further 2-3 minutes before sliding out of the pan; cover loosely with aluminium foil to keep warm.

5. Repeat steps 2-4 for the remaining French toast, using fresh butter for each batch.

6. To assemble: Gently warm the honey in a small saucepan set over a medium heat. Spread the French toast with cream cheese and top with strawberry slices and some mint leaves.

7. Spoon a little warmed honey over the French toast before stacking on a serving plate. Spoon over the remaining honey before serving.

---

• For the French toast:
• 1 pinch freshly grated nutmeg
• 1/2 tsp ground cinnamon
• 2 tbsp caster sugar
• 4 large eggs
• 500 ml whole milk, plus extra to serve
• 1 tsp vanilla extract
• 4 thick brioche loaf slices

• 4 tbsp butter, cubed
• To assemble:
• 200 g | 3/4 cup honey
• 250 g | 1 cup cream cheese, softened
• 150 g | 1 cup strawberries, hulled and sliced
• 1 handful mint leaves